Ismail, M., Osrnan, M. (2004). EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE. Journal of Food and Dairy Sciences, 29(1), 253-263. doi: 10.21608/jfds.2004.239730
M. M. Ismail; M. M. Osrnan. "EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE". Journal of Food and Dairy Sciences, 29, 1, 2004, 253-263. doi: 10.21608/jfds.2004.239730
Ismail, M., Osrnan, M. (2004). 'EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE', Journal of Food and Dairy Sciences, 29(1), pp. 253-263. doi: 10.21608/jfds.2004.239730
Ismail, M., Osrnan, M. EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE. Journal of Food and Dairy Sciences, 2004; 29(1): 253-263. doi: 10.21608/jfds.2004.239730
EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE
1Oairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Giza, Egypt.
2Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia-41522, Egypt.
Abstract
The effect of adding chamomile, thyme. fennel or peppermint to goat feed on some properties of Domiati cheese was studied. Results showed that effect of the feeding rations on the yield. titratable acidity %, pH values, faVdry matter % and tolal nitrogen/dry matter % of Oomiati cheese was insignificant. Water soluble nitrogen/total nitrogen % and amino acid nitrogen contents were significantly higher in herbs cheese while total volatile fatty acids content was significantly lower than that in control cheese. During ripening period, significant increase were noticed in pH value; Iitratable acidity %; total solids, fat/dry matter, waler soluble nitrogen/dry matter, amino acids nitrogen and total volatile fatty acids contents. Chamomile, thyme, fennel and peppermint significantly decreased mould and yeast of Oomiati cheese. Thyme and fennel significantly decreased total viable bacterial count; orotec lytic , lipolytic, coliform and sporeforming bacteria in the cheese. Peppermint significantly decreased total viable bac'erial count and lactic acid bacteria while it significantly increased proteolytic bacteria in the cheese. Oragnoleptic properfies of Domiati cheese made from goat's milk highly improved as a result of feeding rations. Peppermint cheese gained the highest scores for oragnoleptic evaluation as compared with other treatments.
Thus, the obtained results indicated that the addition of herbs to goat feed can improve different properties of goat cheese and overcome the goaty flavour of goat's mi:k which is considered undesirable by most Egyptian consumers.
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